Potato Idli Sambhar

Ingredients
Toor Dhal - 2 (handful)
Big onion - 1 (medium)
Tomato - 1
Garlic - 5 pods
Hing / Asafoetida - 1/4 sp
Green Chilli - 2 (cut into two)
Turmeric - 1/4 sp
Potato - 2/3
Sambhar powder - 1/2 sp
Salt - To taste
Water - Sufficient to cook
Coriander leaves - To Garnish

For Seasoning:
Oil - 3 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Red Chilli - 1
Curry leaves - 10 Nos.
Onion - 1 sp (optional)

Method

1. In a pressure cooker, add all the ingredients except potato, sambhar powder, salt, coriander leaves and the items for seasoning.
2. Add sufficient water to cover all the ingredients, so that after cooked, only very little water remains in the cooker, easy to mash.
3. Cook for 5 whistles in a low - med heat.
4. Mash the contents of the cooker with the back of a ladle/ spoon or "matthu"
5. Peel the skin of potatoes and cut then into small cubes.
6. Microwave the cut potatoes with a little water for 4 min. (OR) pressure cook for 1 whistle.
7. Add the cooked potatoes, sambhar powder along with the required salt.
8. Add sufficient water for the required consistency.
9. Do the seasoning and add to the cooker contents.
10. Let this boil in a low - med heat for 5 - 7 min.
11. Garnish with coriander leaves.
12. Goes well with Idli and dosa.

Note

1. Adding more water at the initial stage of cooking makes mashing the dhal very difficult.